Pumpkin Cranberry Bread

Diane Springs


I've made Pumpkin Bread for many years and like it even better than Banana Bread, but this is my favorite all-time recipe! Maybe it's the Craisins!!

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★★★★★ 2 votes
Makes 2 loaves
10 Min
1 Hr


3 c
all pupose flour
5 tsp
pumpkin pie spice
2 tsp
baking soda
1 1/2 tsp
3 c
1 can(s)
15 oz. libby's 100% pure pumpkin
1 c
vegetable oil
1/2 c
orange juice
1 c
dried craisins (cranberries)


1Preheat oven to 350 degrees F. Grease and flour two 9 x 5 inch loaf pans.

2COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl. Beat until just blended. Add pumpkin mixture to flour mixture; stire just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

3Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

4For three 8 x 4 inch loaf pans; Bake for 55 to 60 minutes.

For five or six 5 x 3 inch Mini Loaf Pans: Bake 50 to 55 minutes.

I use two large loaf pans and bake it 65 minutes.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy
Hashtags: #pumpkin, #craisins